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406 积分 2023-08-12 加入
Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developments
19天前
已完结
Comparative study of virgin olive oil sensory defects
1个月前
已关闭
The synthesis of 2‐(2‐pentenyl) furans and their relationship to the reversion flavor of soybean oil
1个月前
已完结
The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae
1个月前
已完结
Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science
1个月前
已完结
Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception
1个月前
已完结
Synergistic cosolubilization of omega-3 fatty acid esters and CoQ10 in dilutable microemulsions
2个月前
已完结
Formation and characterization of self-assembling fish oil microemulsions
2个月前
已完结
Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach
2个月前
已完结
Maillard Reaction Products as Encapsulants for Fish Oil Powders
2个月前
已完结
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